However, if possible, go get the real thing. Most supermarkets sell it...(my local grocer sells it in half pints, pints and quarts! The flavor is quite different as well as the viscosity of the liquid. While Christine has the proper amount for the SUBSTITUTE...it is akin to subbing 2% milk for heavy cream...it will affect the flavor/texture.
I agree and only do the substitution if I've already started a recipe where I need the acid of buttermilk to work with the leavening and don't have time to run out and get some. I don't think it makes too dramatic a difference in something like pancakes. I use thin yogurt as a substitute for buttermilk sometimes too.
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